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Fenugreek leaves dal, also known as "Methi Dal," is a nutritious and flavorful dish that combines the bitterness of fenugreek (methi) leaves with the richness of lentils. Here’s a recipe to make it:
Ingredients:
Toor dal (pigeon pea lentils): 1/2 cup
Fenugreek leaves (methi): 1 cup (finely chopped)
Onion: 1 medium, finely chopped
Tomato: 1 medium, finely chopped
Green chilies: 2, slit
Garlic: 4-5 cloves, minced
Turmeric powder: 1/4 tsp
Red chili powder: 1/2 tsp
Tamarind pulp: 1 tbsp (optional)
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Asafoetida (hing): a pinch
Curry leaves: 10-12
Oil or ghee: 2 tbsp
Salt: to taste
Water: as needed
Instructions:
Cook the Toor Dal:
Wash the toor dal thoroughly. Add 1.5 cups of water, turmeric powder, and a little salt.
Cook the dal in a pressure cooker for 3-4 whistles or until it becomes soft and mushy. Once cooked, mash it lightly and set aside.
Prepare the Fenugreek Leaves:
Heat 1 tbsp of oil or ghee in a pan.
Add the chopped fenugreek leaves and sauté them for 3-4 minutes until they wilt and reduce in volume. Set aside.
Prepare the Tempering:
In a separate pan, heat the remaining oil or ghee.
Add mustard seeds and let them splutter.
Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.
Add the chopped onions, green chilies, and minced garlic. Sauté until the onions turn translucent.
Add the chopped tomatoes and cook until they become soft.
Combine Everything:
Add the sautéed fenugreek leaves to the pan with the onions and tomatoes.
Add the cooked dal, red chili powder, and tamarind pulp (if using).
Mix well and bring it to a simmer. Add water to adjust the consistency as needed.
Let it cook for 5-7 minutes, allowing the flavors to meld together.
Final Adjustments:
Check for seasoning and adjust salt or tamarind as per your taste.
If you like, you can add a little more ghee for extra richness.
Serve:
Serve the fenugreek leaves dal hot with steamed rice, roti, or as a side dish with any meal.
Enjoy your nutritious and flavorful Methi Dal!
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